Open Access. Powered by Scholars. Published by Universities.®

Life Sciences Commons™

Open Access. Powered by Scholars. Published by Universities.®

Journal

Kansas Agricultural Experiment Station Research Reports

Meat Science

2017

Articles 1 - 11 of 11

Full-Text Articles in Life Sciences

Length Of Aging Has Greater Effect Than Lactic Acid Treatment On Color Stability Of Beef Chuck Muscles, G. D. Mccoy, T. A. Houser, T. G. O'Quinn, E. A. Boyle, K. J. Phelps, J. M. Gonzalez Jan 2017

Length Of Aging Has Greater Effect Than Lactic Acid Treatment On Color Stability Of Beef Chuck Muscles, G. D. Mccoy, T. A. Houser, T. G. O'Quinn, E. A. Boyle, K. J. Phelps, J. M. Gonzalez

Kansas Agricultural Experiment Station Research Reports

Lactic acid spray washes are widely used as an antimicrobial intervention in the beef industry. Sprays are typically applied to the exterior of carcasses and subprimal cuts to reduce or eliminate potential pathogenic bacteria. While the efficacy of these washes has been proven, other questions remain about their effect on color attributes of meat when applied to subprimal cuts. The objective of this study was to determine the effect of a lactic acid subprimal wash on the color stability of beef chuck rolls.

Go to article

Coarse Marbled Beef Is Juicier And More Flavorful Than Fine Or Medium Marbled Beef, K. R. Vierck, J. M. Gonzalez, T. A. Houser, E. A. Boyle, T. G. O'Quinn Jan 2017

Coarse Marbled Beef Is Juicier And More Flavorful Than Fine Or Medium Marbled Beef, K. R. Vierck, J. M. Gonzalez, T. A. Houser, E. A. Boyle, T. G. O'Quinn

Kansas Agricultural Experiment Station Research Reports

Beef palatability and eating experience is driven primarily by U.S. Department of Agriculture quality grade and marbling levels. Beef USDA quality grade consists of both marbling levels and maturity. Conventionally, marbling texture has not been a consideration of quality grades. Currently, only one study has assessed the effects of marbling texture on beef palatability. Despite this, preferences for fine or medium marbling exist with both packers and retailers, as approximately 75% of branded beef programs under the supervision of USDA-AMS require fine or medium textured marbling, which equates to losses of premiums for packers and producers (USDA, 2016). The objective …

Go to article

Cattlemen’S Day 2017, Full Report Jan 2017

Cattlemen’S Day 2017, Full Report

Kansas Agricultural Experiment Station Research Reports

Full Cattlemen's Day 2017 publication, including research articles on beef cattle management, nutrition, and meat science.

Go to article

Brahman Genetics Negatively Impact Protein Degradation And Tenderness Of Longissimus Lumborum Steaks, But Do Not Influence Collagen Cross-Linking, K. J. Phelps, D. D. Johnson, M. A. Elzo, C. B. Paulk, J. M. Gonzalez Jan 2017

Brahman Genetics Negatively Impact Protein Degradation And Tenderness Of Longissimus Lumborum Steaks, But Do Not Influence Collagen Cross-Linking, K. J. Phelps, D. D. Johnson, M. A. Elzo, C. B. Paulk, J. M. Gonzalez

Kansas Agricultural Experiment Station Research Reports

Beef tenderness is an important factor contributing to consumer eating satisfaction of beef products. Tenderness is dependent on several factors including: breed-type, postmortem age time, myofibrillar muscle protein degradation, and collagen content. During the past 30 years, numerous studies have indicated steaks from cattle with a greater percentage of Brahman genetics are tougher than steaks from Bos taurus cattle. The cause of tougher steaks is commonly attributed to Brahman cattle having a greater calpastatin activity which inhibits calpains, the enzymes responsible for myofibrillar protein degradation during the postmortem aging process. Some researchers have reported calpastatin activity was poorly correlated to …

Go to article

Steak Location Within The Semitendinosus Muscle Impacts Metmyoglobin Accumulation On Steaks During Retail Display, K. J. Phelps, T. G. O'Quinn, T. A. Houser, J. M. Gonzalez Jan 2017

Steak Location Within The Semitendinosus Muscle Impacts Metmyoglobin Accumulation On Steaks During Retail Display, K. J. Phelps, T. G. O'Quinn, T. A. Houser, J. M. Gonzalez

Kansas Agricultural Experiment Station Research Reports

Beef color is a major attribute consumers utilize to make purchasing decisions. It is estimated poor color shelf-life of beef steaks costs the meat industry more than $1 billion annually. Shelf-life color is influenced by a balance of two biochemical processes within steaks: metmyoglobin reducing ability and oxygen consumption. Steaks that exhibit a greater metmyoglobin reducing and a reduced oxygen consumption are typically characterized as more color stable. Characteristics of the muscle fiber or muscle cell are what determine the properties of a steak. Commonly, muscles with more oxidative fibers have an elevated oxygen consumption and reduced metmyoglobin reducing ability. …

Go to article

Tenderness, Juiciness, And Flavor Contribute To The Overall Consumer Beef Eating Experience, L. N. Drey, T. G. O'Quinn Jan 2017

Tenderness, Juiciness, And Flavor Contribute To The Overall Consumer Beef Eating Experience, L. N. Drey, T. G. O'Quinn

Kansas Agricultural Experiment Station Research Reports

Overall beef palatability can be attributed to three primary traits, tenderness, juiciness, and flavor, as well as the interaction among these traits (Smith and Carpenter, 1974). Multiple authors have worked to identify which of these palatability traits contributes the most to overall eating satisfaction and have historically identified tenderness as the most important palatability trait (Savell et al., 1987; Miller et al., 1995a; Savell et al., 1999; Egan et al., 2001). Overall eating quality of beef steaks may excel at one or even two of these traits, yet fail to meet consumer eating expectations due to the unsatisfactory level of …

Go to article

Marbling Texture Does Not Affect Consumer Preference Of Beef Strip Loin Steaks, K. R. Vierck, J. M. Gonzalez, T. A. Houser, E. A. Boyle, T. G. O'Quinn Jan 2017

Marbling Texture Does Not Affect Consumer Preference Of Beef Strip Loin Steaks, K. R. Vierck, J. M. Gonzalez, T. A. Houser, E. A. Boyle, T. G. O'Quinn

Kansas Agricultural Experiment Station Research Reports

In the beef industry, U.S. Department of Agriculture quality grades and marbling levels have long been associated with beef palatability and eating experience. Marbling score and maturity are the two major components of USDA quality grade. Traditionally, marbling texture has not been considered a factor of marbling score; however, there are often discernments at both the packer and retail level, as more than 75% of branded beef programs supervised by USDA-AMS have a specification of fine or medium textured marbling (USDA, 2015). Additionally, in some cases, fine and medium textured steaks are graded higher than their coarse counterparts, which results …

Go to article

Angus Ground Beef Has Higher Overall Consumer Acceptability Than Grass-Fed Ground Beef, F. Najar, E. A. Boyle, T. G. O'Quinn, R. Danler, S. Stroda, L. N. Drey, K. R. Vierck, G. D. Mccoy Jan 2017

Angus Ground Beef Has Higher Overall Consumer Acceptability Than Grass-Fed Ground Beef, F. Najar, E. A. Boyle, T. G. O'Quinn, R. Danler, S. Stroda, L. N. Drey, K. R. Vierck, G. D. Mccoy

Kansas Agricultural Experiment Station Research Reports

Ground beef is considered one of the major sources of animal protein in the U.S., accounting for approximately 40% of beef consumption per capita (USDA, 2011). Consumers’ concern about animal welfare, sustainable production, and low fat products has influenced purchasing decisions, resulting in an increased demand for grass-fed ground beef (U.S. Department of Agriculture, Agricultural Marketing Service, 2007). Grass-fed cattle are fed natural based forages or grass-hay, thus resulting in a higher deposition of omega-3 fatty acids in meat. Meat from grain-fed cattle has a lower omega-3 content due to the saturated and monounsaturated fatty acid profile found in a …

Go to article

Bulls Are More Efficient Than Steers With Similar Meat Quality, D. U. Thomson, M. E. Youngers, E. F. Schwandt, S. J. Bartle, M. Siemens, J. C. Simroth, C. D. Reinhardt Jan 2017

Bulls Are More Efficient Than Steers With Similar Meat Quality, D. U. Thomson, M. E. Youngers, E. F. Schwandt, S. J. Bartle, M. Siemens, J. C. Simroth, C. D. Reinhardt

Kansas Agricultural Experiment Station Research Reports

Bull breeding soundness evaluations are often performed as a critical component of beef cow herd management to ensure that herd bulls have adequate semen quality, are physically capable of enduring the breeding season, and to determine the serving capacity per bull. Currently, there are approximately 30.3 million beef cows and 2.1 million bulls in the U.S. Depending on the breeding soundness evaluation failure rate, there are likely several hundred thousand bulls which will enter the beef market annually and a portion will be young bulls with the potential to be fed and sold to produce saleable meat of choice or …

Go to article

Relationship Between Trauma Sustained At Unloading And Carcass Bruise Prevalence In Finished Cattle At Commercial Slaughter Facilities, T. Lee, C. D. Reinhardt, S. J. Bartle, Christopher Vahl, M. Siemens, E. F. Schwandt, D. U. Thomson Jan 2017

Relationship Between Trauma Sustained At Unloading And Carcass Bruise Prevalence In Finished Cattle At Commercial Slaughter Facilities, T. Lee, C. D. Reinhardt, S. J. Bartle, Christopher Vahl, M. Siemens, E. F. Schwandt, D. U. Thomson

Kansas Agricultural Experiment Station Research Reports

Bruising in cattle can be an indicator of poor animal welfare, as well as a significant cause of economic loss due to decreased carcass value. Previous literature suggests sources of trauma causing bruising in beef carcasses include horn prevalence, rough transport conditions, cattle handling techniques, cattle temperament, and vehicle design; however, evidence of correlations between such trauma and actual carcass bruising is limited. The objective of this study was to evaluate the relationship between trauma sustained at unloading and carcass bruise prevalence in finished cattle at commercial slaughter facilities.

Go to article

Liver Abscess Severity At Slaughter Does Not Affect Meat Tenderness And Sensory Attributes In Commercially Finished Beef Cattle Fed Without Tylosin Phosphate, E. J. Mccoy, T. G. O'Quinn, E. F. Schwandt, C. D. Reinhardt, D. U. Thomson Jan 2017

Liver Abscess Severity At Slaughter Does Not Affect Meat Tenderness And Sensory Attributes In Commercially Finished Beef Cattle Fed Without Tylosin Phosphate, E. J. Mccoy, T. G. O'Quinn, E. F. Schwandt, C. D. Reinhardt, D. U. Thomson

Kansas Agricultural Experiment Station Research Reports

Liver abscesses are a significant problem in the United States’ cattle feeding industry, costing the industry an estimated $15.9 million annually in liver condemnation, trim losses, and reduced carcass weights and quality grades. Recent reported incidence rates of liver abscesses at slaughter range from 10 to 20%. Liver abscess incidence may be influenced by a number of factors including: breed, gender, diet, days on feed, cattle type, season, and geographical location. Liver abscesses typically occur secondary to rumen insults caused by acidosis or rumenitis. It has been proposed that pathogens associated with liver abscess formation enter the blood stream through …

Go to article